Creamy Tomato Gnocchi

Name: Creamy Tomato Gnocchi with Hazelnut & Chive Pesto
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Bell Pepper; 25 Hazelnuts; 1 Chives; 1 Onion; 300 Gnocchi; 1 Finely Chopped Tomatoes; 1 Garlic Clove**; 1 Flat Leaf Parsley; 150 Creme Fraiche; 125 Baby Spinach; 2 Olive Oil

with Hazelnut & Chive Pesto

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Gnocchi with pesto is an all-time favourite. We've given this version a HelloFresh twist by pan-frying the gnocchi. It gives the pillowy little dumplings a beautifully crisp crust. We've also mixed up the pesto by replacing the usual basil and pine nuts with chives and Hazelnuts. This dish went down a treat at the Fresh Farm and we hope you love it too!

Allergens:

Nuts

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

Chives

Onion

300

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

Finely Chopped Tomatoes

Garlic Clove**

Flat Leaf Parsley

150

Creme Fraiche

(Contains: Milk)

125

Baby Spinach

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)682 kcal

Energy (kJ)2853 kJ

Fat39 g

of which saturates12 g

Carbohydrate76 g

of which sugars19 g

Protein15 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grater

•Knife

•Medium Saucepan

•Pan

•Mixing Bowl

•Spoon

•Bowl

Instructions

Halve, peel and chop the onion into ½cm pieces. Halve, then remove the core from the red pepper and chop into 1cm pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

Put a splash of oil in a large saucepan on medium heat and add the onion. Cook until soft, stirring occasionally, 5 mins. Add the red pepper and season with salt and pepper. Cook for another 5 mins. Add the garlic and half the parsley. Cook for 1 minute more. Add the finely chopped tomatoes and bring to the boil, then reduce the heat to low. Let the sauce simmer gently for 10 mins, stirring from time to time.

Meanwhile, put a good glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they cook evenly.

While the sauce and gnocchi are cooking, make the pesto. Roughly chop the hazelnuts. Finely chop the chives. tTIP: Use scissors for this if you want! Pop the hazelnuts, chives and half the remaining parsley into a mixing bowl and add the olive oil (see ingredients for amount). Season with a pinch of salt and pepper and stir everything together well.

Once the gnocchi is golden, remove the pan from the heat. Remove the sauce from the heat as well and stir in the crème fraîche. When the crème fraîche is mixed in, add the baby spinach and stir until it wilts. Taste, and add more salt and black pepper if necessary. Add the gnocchi to the sauce and mix well.